Bordalou Basic with fruit
Ingredients
- Bordalou Basic 14cm
- Whipped cream
- Orange
- Yellow kiwi
- Raspberries
- Strawberries
- Blueberries
- Sponge cake Almond
- powdered sugar
Preparation
- Bake the bordalou frozen for 20 to 25 min at 170°C, thawed for 15 to 20 min and let cool to room temperature before unmoulding.
- Whip the whipped cream.
- Cover the cold Bordalou Basic with whipped cream.
- Top with fresh fruit.
- Top with whipped cream, Spongecake Almond and powdered sugar.
Serving tips
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A traditional biscuit batter, filled with a delicious, smooth frangipane filling. This bordalou base can be finished with a topping of your choice. Bake it for a while for a freshly baked dessert.
Bordalou Basic Ø14 cm
A traditional biscuit dough, filled with a creamy filling with added almond brioche.